TEATIME TREATS
Spiced marshmallows
MAKES 25
500g (1lb 1oz) caster sugar
4 tbsp golden syrup
24g (1oz) powdered gelatine
300ml (10fl oz), plus 100ml (3½fl oz) water
50g (1¾oz) icing sugar
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
vegetable oil, for greasing
1 Grease a 21cm (8in) square baking tin with vegetable oil, then line with greaseproof paper before greasing the paper as well.
2 Put 100ml (3½fl oz) cold water into a mixer bowl and sprinkle the gelatine on top. Put the sugar, syrup and 300ml (10fl oz) water into a small saucepan, then heat through until the sugar is melted.
3 Increase the heat to bring the mixture to a boil until it reaches 115°C/239°F – be careful as it might splatter. Once the mix is close to reaching the required temperature, start mixing the gelatine and water; it will turn quite thick and the whisking will help to break it up. The sugar should now have reached 115°C/239°F. Take the pan off the heat and, with the mixer still whisking on a low speed, slowly pour the sugar mix along the side of the bowl into the gelatine.
4 Once you’ve added all the sugar mix, turn up the speed and whisk until you see the mixture increasing in volume and turning white. Whisk for an additional 10 minutes until the mixture is really thick and has cooled down. Add the ground spices and mix for another 2 minutes. Pour and scrape the mix into the prepared baking tin and smooth down. Leave to cool and set overnight.
5 The next day, take the whole block out of the tin and cut into 25 chunks. Roll each one in icing sugar, then serve.
Butterfly pea flower & cardamom loaves
MAKES 12
For the cakes
250g (9oz) plain flour
225g (8oz) caster sugar
1¼ tsp baking powder
½ tsp ground cardamom
